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Vegan au gratin with potatoes and broccoli

INGREDIENTS

PRODUCT

Almond drink no sugar

Classic

METHOD

Cut the potatoes into thin slices of about 3 to 4 millimeters
In a pot of water that has reached the boiling point, put the potatoes, the broccoli florets and let the florets boil for 2 minutes while the potatoes are boiled until they are lightly pierced with a fork but without breaking
Drain, salt and set aside
Pour the olive oil and the chopped onion and sauté them for 1-2 minutes
Add 700 gr. KARPOS Almond Sugar Free Drink in the pot
Dissolve the corn flour in the remaining 300 ml and pour it into the pot before it boils
Stir continuously over the heat until it thickens.
Remove from heat, add salt, pepper, nutmeg and mix
In a 25×20 cm Pyrex dish, add the sauce and place the potatoes upright
Add the broccoli, salt, pepper and a little olive oil
Pour over Grated Classic and bake in a preheated oven at 180°C for 35-40 minutes until golden.

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